Keto mug cake is perfect when you need a delicious dessert in a flash. There’s nothing easier or more comforting than this easy sugar-free snickerdoodle cake. Only 5 minutes, start to finish!
Mug cakes were an absolute revelation for me when I first started food blogging. Wait…what? You mean you can make cake in 5 minutes flat? And you can just do one or two servings? You can have cake any old time?
I could hardly fathom it. In my experience, baking a cake took quite a bit of time and effort. So when I tried making my first keto mug cake, I was totally floored
Done right, it’s just as airy and delicious as cake baked in the oven. And since this Snickerdoodle Mug Cake has long been one of my most popular recipes, I think I’ve done it right!
If you love cookies make sure sure to also check out my Keto Snickerdoodles.
Why you will love this recipe
If you’re a dessert lover who’s short on time, keto mug cake is the way to go. And there are so many great ways to make it, with just about any flavor you want.
You can make keto chocolate mug cakes, peanut butter mug cakes, and even blueberry lemon. I also have a wonderful recipe for a gooey keto mug brownie. The possibilities are endless.
They take a handful of basic ingredients that you likely already have in your keto pantry. You only need a little flour, some sweetener, eggs, oil, and liquid to make them.
They are also easily adapted for any dietary restrictions, such as nut-free or dairy-free. So everyone can enjoy these quick and easy cakes.
Reader testimonials
Outstanding! Just the right amount of sweetness to satisfy that cake craving!The only difference is I used golden monkfruit instead of Swerve granular.I will definitely be making this again, thank you! — Kathy
Best keto mug cake recipe I have ever tried! And I have tried many. I only made one serving and used the whole egg instead of trying to split it. Haha. Was out of cream so I put water in its place. Was still delicious! I am sure it would even be better if I could have followed it to a t. — Sarab
Ingredients you need
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- Almond flour: To make it nut free, swap out almond flour with sunflower seed flour.
- Coconut flour: This helps the consistency of the cake and also reduced the carb count.
- Sweetener: Use your favorite granular sweetener. This recipe works with Swerve, BochaSweet or allulose.
- Ground cinnamon: You can’t have snickerdoodles without plenty of cinnamon!
- Cream of tartar and baking soda: Snickerdoodle cookies are made with baking soda and cream of tartar. They give the cookies a unique tangy flavor, so that’s what I used in this keto mug cake as well. If you don’t have these ingredients, you can use ½ teaspoon of baking powder.
- Kitchen staples: Eggs, butter, cream, vanilla extract, and salt.
Step by step directions
1. Cinnamon “sugar”: Make this first so that you can sprinkle it into the middle of the batter as well as on the top. In a small bowl, whisk together sweetener and cinnamon for the topping. Set aside.
2. Combine the dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, baking soda, cream of tartar, and salt.
3. Add the wet ingredients: Stir in the egg, butter, whipping cream, and vanilla extract. If your batter is overly thick, add water, 1 teaspoon at a time. It should be just barely pourable.
4. Assemble the mug cake: Divide half the batter between two coffee mugs or ramekins. Sprinkle with half of the cinnamon mixture. Divide the remaining batter between mugs and sprinkle with the remaining cinnamon mixture.
5. Cook: Microwave on high for 1 to 2 minutes, until puffed and just barely cooked through. Remove and let cool 5 minutes.
Expert Tips and FAQ
Mug size: When baked in the microwave, these snickerdoodle keto mug cakes rise very rapidly. Make sure your mugs or ramekins are large enough to accommodate this. You want them to be at least 3/4 cup capacity and you don’t want to fill them more than two-thirds full.
Oven-baking: You can also make them in an oven or toaster oven too, but they will take longer. Bake it at 325ºF for about 15 to 20 minutes.
Dairy-Free Option: Use coconut oil or avocado oil in place of the butter, and coconut milk in place of the heavy cream.
Nut-Free Option: Use sunflower seed flour in place of the almond flour. But remember to add a little lemon juice (1 tablespoon) to offset the funny green reaction.
This keto mug cake recipe has 7.4g of carbohydrate and 3.7g of dietary fiber. Thus it has 3.7g of NET CARBS per serving.
Because they cook so quickly, it’s easy to overcook mug cakes. I like to take mine out when the center still looks a little wet, to ensure that it’s not dried out. For these keto mug cakes, 90 seconds on high works well.
Yes, you can make these cakes in advance. Cover them tightly and store at room temperature for 1 day. You can also store them in the refrigerator for up to 5 days. To reheat, place it in the microwave for 15-20 seconds until just warm.
Serving suggestions:
- I eat keto mug cake right out of the mug, but you can also flip them out onto a dish. Make sure you grease the ramekin or mug very well if you plan on doing this.
- Take your cakes to the next level with a little whipped cream or keto ice cream.
- The Mini Snickerdoodle Cookies from High Key looks so adorable on top.
- If you really want to gild the lily, try drizzling it with some of my keto caramel sauce!
Keto Mug Cake Recipe
Ingredients
Cinnamon Filling/Topping:
- 2 tsp Swerve Sweetener
- 1/2 tsp ground cinnamon
Mug Cakes:
- 5 tbsp almond flour
- 1 tbsp coconut flour
- 2 tbsp Swerve Sweetener
- 1/4 tsp cinnamon
- 1/8 tsp baking soda
- 1/8 tsp cream of tartar
- Pinch salt
- 1 large egg
- 2 tbsp melted butter, (try avocado oil for dairy-free)
- 1 tbsp heavy whipping cream
- 1/4 tsp vanilla extract
- Water to thin batter, if necessary
Instructions
Filling/Topping:
- In a small bowl, whisk together the sweetener and cinnamon. Set aside.
Mug Cakes:
- In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, baking soda, cream of tartar, and salt.
- Add the egg, butter, whipping cream, and vanilla extract and stir until well combined. If your batter is overly thick, add water, 1 tsp at a time. It should be just barely pourable.
- Divide half the batter between two coffee mugs or ramekins. Sprinkle with half of the topping mixture. Divide the remaining batter between mugs and sprinkle with the remaining topping mixture.
- Cook on high in microwave for 1 to 2 minutes, until puffed and just barely cooked through.
- Remove and let cool 5 minutes. Serve warm with lightly sweetened whipped cream, if desired.
Video
Notes
Nutrition
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5 freaking stars, this is an amazing recipe. Delicious cake, nice and tender like a REAL cake (with sugar and flour bought from a bakery, not made in a mug at home!). This is hands down the best mug cake ever, including non-keto recipes. I added some blueberry compote I made and whipped cream. Ridiculously good!
Thank you so much for this recipe! I’m usually a ‘chocolate cake for life’ person, but this recipe has won me over to the cinnamon side! Followed the recipe except for subbing the Swerve with Lakanto since that’s all I had. It tasted so good that I can’t believe it’s Keto. Another advantage is that with such high fat content, it helps with meeting my Fat Macros for the day! I had no one to share it with so saved the second cake in the fridge and ate it the next day. It tasted just as great as freshly made, even after a full 24 hours in the fridge. I just had to microwave it until warm. Again, thank you ???? Can’t wait time try your other recipes!
Just switched to Lakanto sweetener from Swerve and this was the first recipe I tried with it. 12/10 would HIGHLY recommend, it’s absolutely delicious!
If you’ve been following me, you know that sweeteners are very much a matter of taste – I can’t stand monk fruit, it has a strong aftertaste for me! So Lakanto is not as high on my list as Swerve. But glad you liked it!
We made these for my birthday yesterday and they were amazing! And so quick and easy! Will be making these on a regular basis 🙂
So good! Nice treat. Thank you
I can’t wait to try these!
This was so good! Love how moist and fluffy it turned out! So delicious!
This is seriously the best! Love that it’s keto friendly too. so good!
This is my guilty pleasure (without the guilt, haha) after the kids go to bed. So quick and easy to make and totally satisfy’s my sweet tooth craving. Love it!
Can this be made in the oven if so what temperature and time please thank you.
I believe someone in the comments has done it, so search those.
Every birthday I make this mouth-watery hunk of cinnamony heaven for breakfast. I poke holes in the cake and pour melted butter mixed with Lakanto sugar. Enjoying it right now with coffee. I may stay here all day!
This is hands down one of the best recipes ever for a quick and tasty cake, I was browsing and saw this 7 minute recipe and couldn’t help but run into the kitchen to make it. My other half LOVED it and couldn’t believe it was Keto. 10/10
So glad to hear it!
Hands down my FAVORITE muffin so far!!! I ate them both!! Haha. As a TI I’m always looking for more low carb treats. I love it! Thank you!!!
I had forgotten how much I love this recipe! I even made a mistake on the baking soda, using baking powder instead. It came out amazing and so, so good! We just poured a little bit of cream over the top and really, really enjoyed it. I am always SO thankful for all your recipes. Thanks again!
Good morning Carolyn. First, I want to say how much I love your site and your recipes. I have one of your cookbooks as well! I wanted to see if you could help me know how to sub the egg in this recipe? I am having to eliminate eggs right now to see if it is causing some of my Autoimmune issues I am dealing with. I don’t really know how to mimic the egg’s purpose in the recipe with something else and have it turn out. Thanks in advance!!
Hi Rebecca… Oh boy, baking without eggs, especially keto baking, is tough. I would try the flax or chia egg maybe. The one time I tried a keto egg-free mug cake, I found it cooked more quickly too.
OK, thank you so much for taking the time to reply!
Does anyone have the old recipe saved? I much preferred the old recipe but never wrote it down.
The only difference is that it was 1/2 cup almond flour, no coconut flour, and some water to thin the batter.
Thanks!!!
May I ask what brand of Ramekins you used? Those look quite useful with the handles.
Those are Staub.
Hi Thankyou for all the work you do to provide us new Keto makeovers something sweet. I don’t have coconut flour so can I use all almond flour?
You can… just do 3 more tbsp of almond flour in addition to the 5 already.
Thank you for your quick reply.I’m going to give it a try….c
Soooooooooooo good!
I’m so confused. I tried to make this cake but there wasn’t nearly enough wet to dry ingredients. When I combined everything, the consistency was more like sand than cake. Even adding another tbsp of butter, water, and another egg STILL didn’t add enough liquid to make this a cake. So disappointing.
Sounds to me like perhaps you confused almond flour with coconut flour? Because as you can see from the rave reviews, this is a well loved recipe. If your batter was like sand, there was a huge issue on your part. Not sure what went wrong but it sounds like an ingredient issue… not a recipe issue.
What is the aproximate size of your ramekin ? I love your desserts .
I measured it to be about 6 ounces. So anything that size or larger is ideal.